Preheat oven to moderately hot 210°C.
1. To make Shortcrust Pastry: Sift flours into large mixing bowl, add butter. Using fingertips, rub butter into flour for 2 minutes or until the mixture is a fine, crumbly texture. Add almost all the water, mix to a firm dough, adding more water if necessary. Turn onto lightly floured surface, knead 1 minute or until smooth. Store, covered with plastic wrap, in refrigerator for 30 minutes. Roll pastry between two sheets of plastic wrap until it is large enough to cover base and sides of a 24 cm pie plate.
2. To cook Filling: Heat oil in heavy-based pan; add bacon and onion. Stir-fry over medium heat for 5 minutes or until lightly browned. Add beef, stir-fry over high heat for 4 minutes or until well-browned and liquid has evaporated. Use a fork to break up lumps as mince cooks. Add flour, stir over heat 1 minute.
3. Add stock, tomato paste, sauce, herbs and mustard; bring to boil, reduce heat to a simmer, cook uncovered for 8 minutes or until almost all liquid has evaporated, stir occasionally, cool. Spoon into pastry shell.
4. To make Puff Pastry Topping: Roll pastry between two sheets of plastic wrap, large enough to cover pie. Brush edge of pie shell with egg, place puff pastry on top, trim, press to seal. Make cuts around edge, cutting all the way through. Brush all over with egg. Use any puff pastry trimmings to make leaf shapes to place on top, if desired. Make four cuts around top of pie to allow steam to escape. Bake for 14 minutes. Reduce heat to moderate 180C; bake a further 25 minutes or until crisp and golden brown.

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